Bring a large pot of salted water to a boil. Add linguine and cook for 8-10 minutes, until al dente.

In a large skillet, cook the ground beef over medium heat for 5-7 minutes until browned.

Stir in minced garlic and sauté for 1 minute until fragrant.

Combine brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, and black pepper in the skillet.

In a small bowl, whisk cornstarch and water to form a slurry; add to skillet and cook until sauce thickens.

Add cooked linguine to the skillet and toss until well coated with sauce.

Garnish with sliced green onions before serving.